Spicy Catfish Tacos with Decadent Chipotle Crema

Instructions

1. 1

   In a large bowl, pour 1 cup buttermilk over the 800g catfish fillets. Cover and refrigerate for at least 30 minutes to marinate.

2. 2

   In a shallow dish, combine 1 cup cornmeal,

3. 3

   5 cup all-purpose flour, 2 tsp chipotle chili powder, 1 tsp garlic powder, 1 tsp salt, and

4. 4

   5 tsp black pepper. Mix well.

5. 5

   Remove the catfish from the buttermilk, allowing excess to drip off. Dredge each fillet in the cornmeal mixture, coating evenly.

6. 6

   Heat

7. 7

   5 cup canola oil in a large skillet over medium-high heat. Once hot, fry the catfish fillets in batches for 3-4 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain.

8. 8

   In a small bowl, whisk together

9. 9

   5 cup mayonnaise, 2 tbsp chipotle in adobo sauce, 1 tbsp lime juice, and 1 tbsp chopped cilantro to make the chipotle crema.

10. 10

    Warm the 8 corn tortillas in a dry skillet or microwave until pliable.

11. 11

    To assemble, place a portion of fried catfish on each tortilla. Top with shredded cabbage and a generous drizzle of chipotle crema.

12. 12

    Serve immediately and enjoy your Spicy Catfish Tacos with Decadent Chipotle Crema!